Turkey Apple Swedish Meatballs
These turkey meatballs are so much fun to make and a family favorite. The addition of rye bread, Granny Smith apples, shallots and cinnamon make them so unique. Serve them over mashed potatoes with the simple gravy for a comforting, delicious meal!
Ingredients
- 3 cups packed rye bread (or pumpernickel), torn in small pieces
- 3/4 cup milk
- 1 1/2 teaspoons Worcestershire sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup shallots, chopped
- 1 Granny Smith apple, peeled and grated
- 1/8 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1 1/2 lbs ground turkey
- 1 large egg
- Cooking spray or non-stick foil
For the Gravy:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 3 teaspoons Worcestershire sauce
Optional:
- Fresh parsley or chives for topping
Instructions
- Using a food processor, add bread and pulse to create fine crumbs. Add the milk and Worcestershire then pulse a few more times to combine. Set aside.
- In a large nonstick skillet, heat butter and oil over medium heat. Add the shallots and cook, stirring often, until they are soft and golden brown. Add the apple, cinnamon, salt, and pepper and cook for a few minutes until apple is softened. Add garlic and cook for 1 more minute.
- Add the breadcrumb mixture to the skillet and stir for a few minutes until mixture is thickened. Remove from heat and transfer to a large bowl. Let cool about 5 minutes (so egg doesn't cook while mixing).
- Add the turkey and egg to the bowl and combine well with electric hand mixture or with hands. Cover and refrigerate mixture for 30 minutes.
- Preheat oven to 425°. Prepare two baking sheets by spraying with cooking spray or lining with non-stick foil.
- Remove turkey mixture from refrigerator and, using a 1-inch cookie scoop or spoon, form small meatballs. Mixture will be very soft so wet hands with water if needed. Place on prepared baking sheets a couple inches apart. Bake for 10-15 minutes or until golden brown and internal temperature is 165.
- While meatballs are baking, make the gravy. Melt butter over medium heat in a large saucepan. Add flour and whisk to make a roux (smooth paste). Gradually add the chicken broth and Worcestershire. Whisk constantly until slightly thickened, about 4-5 minutes.
- If desired, add the cooked meatballs directly to the gravy and carefully mix or serve separately. Serve over mashed potatoes, cauliflower mash, or rice. Garnish with fresh parsley or chives, optional.
Notes
If you do not have a food processor, just tear the bread in very small pieces and let sit with milk and Worcestershire longer to soften more.
Tried this recipe?Let us know how it was!